Karimeen Curry/Fish Curry with Pearl Spot

‘Karimeen Curry’ is an authentic Kerala Fish Curry. It is one of the tastiest Fish Curries I have ever made! I usually make it with Mangoes but you can also use Kudampuli, Tamarind or Tomatoes. It goes very well with rice, rotis and bread. So dear friends make ‘Karimeen Curry’ and enjoy a delicious meal!!!

Ingredients

Karimeen/ Pearl Spot – 1 kg, each cut into half

Raw mangoes (less sour variety) – 3 medium, cut into pieces

Kudampuli – 2 pieces (optional)

Onions – 2 medium, sliced

Ginger – 2″ piece, chopped

Garlic – 2 chopped

Green chillies – 6 slit

Curry leaves – 4 sprigs

Turmeric powder – 2 tsp

Chilly powder – 3 tsp

Coriander powder – 2 tsp

Fenugreek/ Uluva/ Methi powder – 1/8 tsp

Water – 2 cups

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

Salt – to taste

Coconut oil – 2 1/2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves. Saute till the onions turn light brown. Add the spice powders and fry for few seconds. Then add the thin coconut milk, water and salt to taste. Mix well, close the lid and allow it to boil. Open the lid and add the fish pieces and mangoes. Cover and cook on a medium flame. When the fish is done and the oil starts to float on top, reduce the flame and add the thick coconut milk. Gently twist the pan so that the coconut milk mixes well with the curry. Switch off the flame before it starts boiling. Serve it with steamed rice!

I used store-brought coconut milk for the recipe. You can dilute it with water to get the thin coconut milk. Coconut milk powder can also be used to make coconut milk.

I used ‘chenacha manga’/ semi ripe mangoes to make the Curry which made it even more tastier!